Zucchini Crumble with Tomatoes and Cheese

by Editorial Staff

Delight your homemade zucchini with a tomato and cheese zucchini crumble! This dish is a variant of a vegetable casserole, but a small addition in the form of a ruddy, slightly crispy crust of oatmeal, butter, and splashes of melted cheese gives the dish a unique charm and reveals the taste of familiar products in a new way. Try it!

Cook: 10 minutes

Servings: 2

Ingredients

  • Zucchini – 170 g
  • Oatmeal flakes – 30 g
  • Hard cheese – 100 g
  • Cherry tomatoes – 100 g
  • Vegetable oil – 1 tbsp
  • Butter – 20 g
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Prepare your ingredients. Remove the butter from the refrigerator to warm to room temperature. Grease the baking dishes with vegetable oil.
  2. Cut the zucchini and 70 g of cheese into small pieces 3-4 mm thick, the tomatoes into slices or thin half-rings. Grate the remaining 30 g of cheese on a fine grater.
  3. Place a layer of zucchini in a baking dish, then a layer of tomatoes and cheese. Add a pinch of salt and ground black pepper. Repeat the layers, adding another layer of courgettes, tomatoes, cheese, and some salt and pepper.
  4. Combine softened butter, grated cheese, and oatmeal in a separate container. Pour the mixture into a baking dish.
  5. Place the dish in an oven preheated to 200 degrees and bake for 20-25 minutes, until golden brown.
  6. Crumble with zucchini, cheese, and tomatoes is ready.

Enjoy your meal!

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